Author:
Li Qiqi,Jin Haobo,Zhang Xinyue,Hu Gan,Lei Chan,Sun Haoyang,Sheng Long,Jin Yongguo,Huang Xi,Lu Lizhi,Cai Zhaoxia
Subject
General Medicine,Food Science,Analytical Chemistry
Reference36 articles.
1. The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting;Ai;LWT- Food Science and Technology,2018
2. Flavour formation by amino acid catabolism;Ardo;Biotechnology Advances,2006
3. Physicochemical properties of salted pickled yolks from duck and chicken eggs;Chi;Journal of Food Science,2010
4. Effect of ultrasound treatment in the mass transfer and physical properties of salted duck eggsKasetsart;Dang;Journal Natural Science,2014
5. Effects of low sodium diet versus high sodium diet on blood pressure, renin, aldosterone, catecholamines, cholesterol, and triglyceride;Gradual;The Cochrane database of systematic reviews,2011
Cited by
14 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献